Step 1

Combine the crushed biscuits and the melted butter, mixing well until the biscuits resemble damp sand. Tip into a 20cm Springform tin and using a spoon, press the biscuits into the tin to form the cheesecake base. Chill in the fridge while you get on with the filling.

Step 2

Melt the white chocolate over a pan of barely simmering water. As soon as the chocolate has melted, remove the bowl from the heat and set aside to cool down.

Step 3

Place the cream cheese, mascarpone, vanilla bean paste and icing sugar in a large bowl. Beat the mixture well until smooth and lump free. Fold in the melted, cooled chocolate.

Step 4

In a separate bowl, whip the double cream until it just starts to hold its shape on the end of a whisk. Fold the double cream into the cream cheese mixture until smooth.

Step 5

Retrieve the cheesecake base from the fridge and place half of the raspberries over the base. Pour half the cheesecake mixture over the base, then top with the remaining raspberries. Top with the remaining cheesecake mixture and smooth the top. (Alternatively, you can just fold the raspberries through the cheesecake instead if you don't mind crushing them slightly! It doesn't make any difference to the taste but the raspberries will bleed through the white cheesecake filling.)

Step 6

Chill the cheesecake for 6-8 hours - by this time the cheesecake should be set and firm enough to cut into neat slices. When you're ready to decorate the cheesecake, whip the 150ml double cream and spoon into a piping bag fitted with an open star nozzle. Pipe the cream all around the edge of the cheesecake. Drizzle with (cooled) melted white chocolate and decorate with fresh raspberries and white chocolate squares.